Grilled Duck Laab Recipes

GRILLED WILD DUCK BREAST

Steps:

• Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
• Preheat a grill for medium-high heat.
• Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.

GRILLED STUFFED DUCKLING

Steps:

• Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Heat 1 1/2 tablespoons butter in a skillet over medium heat. Add onion, mushrooms, and serrano peppers; cook and stir until lightly browned, about 5 minutes. Mix in the cooked couscous and cayenne pepper.
• Fill the duckling's cavity with the couscous mixture. Spread 1 tablespoon butter in a thin layer over the duckling's skin. Rub skin with basil, salt, and pepper. Wrap in aluminum foil.
• Preheat grill for medium heat, about 300 degrees F (150 degrees C). Lightly oil the grate.
• Place duckling on grill and cook for about 30 minutes, turning once. Remove foil; continue grilling, turning occasionally and basting with butter each time. Cook until no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
• Remove the duckling from the grill, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Spoon out the couscous and serve alongside the duckling.

GRILLED DUCK WITH SAUTEED TURNIPS

Steps:

• Remove the ducks' legs, including thighs. Using a boning knife, slice the legs three-quarters of the way through at the joint where they meet the thighs. Cut from the skinless side. This flattens the meat, allowing it to cook faster. Run the knife along both sides of the legbone and thighbone, from the skinless side, just to separate the meat. Remove all skin from the legs and thighs. Remove the duck breasts and skin them. (A butcher can do all this for you.)
• Place all the duck meat in a roasting pan. Combine the salt, bay leaf, thyme, clove and black peppercorns in a blender or spice grinder. Grind them to a powder. Sprinkle the powder all over the duck pieces. Rub the duck pieces with 2 tablespoons of the olive oil and add the garlic. Cover with plastic wrap and let marinate for several hours, or overnight.
• Before cooking the duck, slice the turnips very thinly. You should have about six cups. Place the turnips in a large skillet, preferably cast iron, with the remaining olive oil, 2 tablespoons butter and garlic clove. Place the skillet over the hot grill along with the duck legs, uncovered. Cook the turnips, turning them occasionally, until they are soft, about 15 minutes. Remove from grill, cover and keep warm.
• Cook the duck legs for about 20 minutes, turning occasionally. When the duck legs are done, remove them from grill and place in a roasting pan. Keep warm. Place the breasts on the grill. Cook for about 10 minutes, turning once. Place the breasts in the roasting pan with the legs and add the shallots, butter and parsley. Place roasting pan over the grill and let the butter melt and mix with the duck juices. Place the duck meat on a serving platter or serving dishes. Mix the pan juices well and bring to a boil. Pour over duck meat and serve with the turnips.

GRILLED DUCK BREAST WITH MORELS

Steps:

• Skin the duck breasts (the skin can be fried over low heat and the fat used for frying potatoes on another occasion). Sprinkle the breasts with safflower oil and set aside. (If you have decided to render the duck skin, omit the safflower oil and sprinkle the breasts with a tablespoon of the hot duck fat before grilling them.)
• Clean the morels thoroughly under running water.
• Melt the butter in a skillet and soften the shallots.
• Preheat broiler.
• Add the morels to the skillet and saute for five minutes, stirring frequently. Meanwhile, broil the duck breasts for about three minutes on each side. They should be rare in the middle.
• Add the brandy to the morels, cook for a minute, then add the creme fraiche. Heat through, season to taste with salt and pepper. Spoon the mixture on two individual plates and add the duck breasts. Serve immediately.